Pineapple cream cheese pound cake is a delicious dessert that combines the flavors of pineapple, cream cheese, and a classic pound cake. Here’s a basic recipe to get you started:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple, drained
- 1/2 cup pineapple juice
- 1/2 cup powdered sugar (for the glaze)
- Additional pineapple tidbits for garnish (optional)
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or bundt pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture and mix until just combined.
- Gently fold in the crushed pineapple and pineapple juice.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before removing it and transferring it to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar with a little water to create a glaze. Drizzle the glaze over the cooled cake.
- If desired, garnish the cake with additional pineapple tidbits.
- Slice and serve, and enjoy your pineapple cream cheese pound cake!
This cake is incredibly moist and has a rich, sweet, and slightly tangy flavor from the cream cheese and pineapple. It’s perfect for special occasions or as a delightful treat for any day.
